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Thread Number: 43695
Wednesday Is Prince Spaghetti Day |
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Post# 641963 11/27/2012 at 02:34 (4,190 days old) by Launderess  (Quiet Please, There´s a Lady on Stage) |
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Yes,we had a boy in our block named "Anthony" (several in fact) and after this televison commercial came out we never let them forget it! *LOL*
"Hey Anthony"! "What?" "Your Mother Is Calling You"! *LOL* This post was last edited 11/27/2012 at 08:07 | ||
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Post# 641984 , Reply# 1 11/27/2012 at 04:52 (4,190 days old) by Frigilux (The Minnesota Prairie) |
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Growing up in an Italian (mom) household, I have a soft spot in my heart for that commercial. There were so many meals with spaghetti or lasagna as one of several entrees, especially on Sundays or when there was company. My sister and I always joke that in our house, lasagna was a side dish, LOL. Our mom loved to cook, and would often sing her favorite opera arias at the top of her lungs in the kitchen. She would pine for particular Italian brands or certain products that she missed from the old country. She would have loved settling in NYC, where imported foods were at hand.
I honestly don't recall seeing Prince brand spaghetti or pasta sauce on the shelves in our small-town upper-midwest grocery store back in the day. Was this a regional brand? I'm remembering Creamette (often mushy, as the wheat they use isn't hard enough) and American Beauty from that time period. To this day, my very favorite meal is spaghetti and meatballs with a nice slice of garlic bread and a glass of Chianti (although I no longer drink, so scratch the Chianti). This post was last edited 11/27/2012 at 05:11 | ||
| Post# 641998 , Reply# 2 11/27/2012 at 07:43 (4,190 days old) by nmassman44 (Brooksville Florida) | ||
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Post# 642001 , Reply# 3 11/27/2012 at 08:13 (4,190 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Several Things Get Me About This Commercial
First is the little boy in short pants grabbing onto his mother's apron for dear life as he follows behind.
Next that cannot be a coal fired range or is it? Otherwise what is up with that huge vent leading off the side? Finally back in the day if mother or anyone else yelled out of a window "Annnn-to-neee", more than just one boy would come running home! *LOL* Especially in that part of Boston. Strange in our area Sunday was usually the day most Italian families had big pasta dinners. Usually it was a big family affair, more so after children grew up, married and had children of their own. That is nice sized "old school" apartment. Good sized kitchen and dining area as well. | ||
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Post# 642005 , Reply# 4 11/27/2012 at 08:29 (4,190 days old) by joeekaitis (Rialto, California, USA) |
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Post# 642050 , Reply# 6 11/27/2012 at 11:20 (4,189 days old) by bajaespuma (Connecticut) |
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Good cheap food of the people I buy Barilla most of the time also, but I'm beginning to turn back to DeCecco which was our family brand from the Eighties on. The last couple of boxes of DeCecco were so good in that it took at least 3 minutes more cooking and it even withstands a little overcooking. When you sample their pasta without any sauce you really taste the durum its made from and the texture is as good as most of the "Artigianale" pastas that cost 3 times as much like Rusticella d'Abruzzi, and some Italian store brands that are made, probably in the same old factory with brass dies somewhere in the Marches.
Also, I love "Wagon Wheels" and DeCecco seems to be the only brand left that produces them. Occasionally I luck out and find boxes of DeCecco pastas at our local cheap store Ocean State Job Lot that are imported from Italy and with some weird and wonderful shapes you never see here.
I could eat a platter full of Spaghetti and Meatballs. I'd feel sorry for it afterwards, but I'd enjoy ever second of eating it. | ||
| Post# 642057 , Reply# 7 11/27/2012 at 11:56 (4,189 days old) by twintubdexter (Palm Springs) | ||
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| Post# 642059 , Reply# 8 11/27/2012 at 11:56 (4,189 days old) by JeffG () | ||
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DeCecco uses old-style copper extruders instead of steel or aluminum. They give the pasta a texture that holds sauce better than most other brands. | ||
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Post# 642089 , Reply# 9 11/27/2012 at 13:41 (4,189 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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| Post# 642125 , Reply# 10 11/27/2012 at 17:37 (4,189 days old) by miele_ge (Danbury, Connecticut) | ||
not copper but bronze ...
i think most of the higher quality imported Italian pastas are made in factories that still use the older bronze dies. The bronze makes for a rougher texture which better holds onto the sauce. Also, the higher quality brands have something different when it comes to the drying process. Also, the quality of the wheat used is better (and makes for better nutrition) with DeCecco and Delverde and similar brands. I used to buy Barilla but then they started making it in Iowa and selling it in Costco.
For everyday pasta, I use nothing but DeCecco or Delverde (when I can find it in CT). There is an Italian deli/store near my office that has a ton of imported goods from Italy and a huge selection of the fancier artisan pastas which are pricey but a real treat. Never had Prince much (if at all) growing up.... Mom and a lot of others in our area and the greater NYC area used Ronzoni exclusively. | ||
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Post# 642128 , Reply# 11 11/27/2012 at 17:43 (4,189 days old) by MattL (Flushing, MI) |
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Just watched the commercial, vaguely recall seeing it growing up. We had Prince Spaghetti here in MI too.
One thing I noticed it appeared the woman cooking pasta had it covered while cooking --- something I'd never do. I always cook pasta uncovered. | ||
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Post# 642142 , Reply# 12 11/27/2012 at 19:09 (4,189 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Ours Was A Ronzoni Household | ||
| Post# 642143 , Reply# 13 11/27/2012 at 19:17 (4,189 days old) by whirlcool (Just North Of Houston, Texas) | ||
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I remember Prince pastas from Chicago stores when I was growing up. It came in a cardboard box. Haven't seen if ever here in Texas. What we get here are the store brands, American Beauty and some ultra expensive stuff that I never buy. Oh, there is a lot of that "no yokes" brand stuff too. | ||
| Post# 642151 , Reply# 14 11/27/2012 at 19:45 (4,189 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
Oh, Brothah!
"Oh, there is a lot of that "no yokes" brand stuff too."
To each his own, but I personally never thought that stuff was fit to serve to a hog one cared about. My late partner, OTOH, thought it was grand stuff, so healthy and tasty! This was because every time he brought it home, I thanked him, put it away, and the next time pasta was on the menu, I used Barilla instead. This little game went on for some years, until after he died in '09. When I was clearing out the house, I discovered that the "No Yolks" pasta had accumulated to the point of some twenty-something pounds worth! The cleaning guy I'd hired to help me made out like a bandit that day. | ||
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Post# 642155 , Reply# 15 11/27/2012 at 20:06 (4,189 days old) by appnut (TX) |
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Due to special dietary needs, I pretty much eat whole wheat pasta. The choices and flavor have improved in the past 11 years I've been having to eat. Ronzoni's Start Taste has the high fiber, low carb figures and taste just about the same as white pasta. Otherwise I will opt for Dreamfields or Barilla Plus or Barila Whole Wheat. Local store brands of whole wheat don't hold up well in freezing for leftovers and really turns mushy when baked. But the fiber content is what I"m needing.
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Post# 642159 , Reply# 16 11/27/2012 at 20:24 (4,189 days old) by MattL (Flushing, MI) |
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I've tried the whole wheat versions of various pastas and I have never found one I could tolerate for long. I bought a pasta machine and made some fresh pasta and was not impressed with it either, reminded me of Kluski. I stick with Barrila and other name brands for now. | ||
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Post# 642184 , Reply# 17 11/27/2012 at 21:54 (4,189 days old) by appnut (TX) |
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Post# 642188 , Reply# 18 11/27/2012 at 22:21 (4,189 days old) by petek (Ontari ari ari O ) |
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Post# 642239 , Reply# 20 11/28/2012 at 04:52 (4,189 days old) by Frigilux (The Minnesota Prairie) |
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I use Bionature organic whole wheat spaghetti quite often, especially for spaghetti hot dish/baked spaghetti recipes. It tastes great and has a texture nearly the same as regular spaghetti. I used to order it online, but now the local food co-op carries it. Highly recommended for those who must/want to eat whole wheat spaghetti.
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Post# 642240 , Reply# 21 11/28/2012 at 04:57 (4,189 days old) by Frigilux (The Minnesota Prairie) |
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Post# 642350 , Reply# 22 11/28/2012 at 16:11 (4,188 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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De Cecco pasta | ||
| Post# 642396 , Reply# 24 11/28/2012 at 20:14 (4,188 days old) by filterflo58 (new york) | ||
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thats tragic! | ||
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Post# 642446 , Reply# 26 11/28/2012 at 23:47 (4,188 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Barillia Plant In Ames Iowa
Makes use of both the US Interstate system and rail. Those were two of the reasons for choosing the Iowa location as it is centrally located within the USA as well
CLICK HERE TO GO TO Launderess's LINK | ||
| Post# 642448 , Reply# 27 11/29/2012 at 00:21 (4,188 days old) by Iowegian () | ||
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This post has been removed by the webmaster. | ||
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Post# 642476 , Reply# 28 11/29/2012 at 02:39 (4,188 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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"I need to hop over to to the Super forum where the Nanc | ||
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Post# 642547 , Reply# 29 11/29/2012 at 08:38 (4,188 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
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Jon made us some whole-wheat pasta when we were there this last summer, once cooked we couldn't tell the difference. Delicious.
I grew up in the "Little Italy" part of town where lasagne and cheese-bread was an after-school snack! We still have a few locally owned Italian restaurants, steak-houses and bakeries but they're fading fast, up against the chain restaurants that ring the shopping malls. | ||
| Post# 643032 , Reply# 30 11/30/2012 at 21:54 (4,186 days old) by angus (Fairfield, CT.) | ||
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Greg, what was the Omaha Italian restaurant featured on the Food Network's Diners, Drive-Ins and Dives? For some reason, can't remember the name of the joint - only thing I can recall was that the owner's name was Stanley. | ||
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Post# 643040 , Reply# 31 11/30/2012 at 22:12 (4,186 days old) by rp2813 (Sannazay) |
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| Post# 643047 , Reply# 32 11/30/2012 at 22:30 (4,186 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
DeCecco
I use DeCecco commercially in the restaurant. Vermicelli is nearly impossible to find at least in the North East Commercially.
DeCecco makes Fedelinni. (Flat Very Thin Linguini. Like Vermecelli) It is not Linguini Fini. Also try DeBoles Jerusalem Artichoke Pasta. They make Linguini, Thin Spaghetti, Thin Spanhetti with Garlic and Parsley and some others for those of us who have Dietary Restrictments. I have been eating this Pasta since 1976. The year I was diagnosed with Hypoglycemia. Great Product and when I serve it to guests, they always think it's regular pasta. CLICK HERE TO GO TO toploader55's LINK | ||
| Post# 643052 , Reply# 33 11/30/2012 at 22:44 (4,186 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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DeCecco
I use DeCecco commercially in the restaurant. Vermicelli is nearly impossible to find at least in the North East Commercially.
DeCecco makes Fedelinni. (Flat Very Thin Linguini. Like Vermecelli) It is not Linguini Fini. Also try DeBoles Jerusalem Artichoke Pasta. They make Linguini, Thin Spaghetti, Thin Spanhetti with Garlic and Parsley and some others for those of us who have Dietary Restrictments. I have been eating this Pasta since 1976. The year I was diagnosed with Hypoglycemia. Great Product and when I serve it to guests, they always think it's regular pasta. CLICK HERE TO GO TO toploader55's LINK | ||
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Post# 643065 , Reply# 34 12/1/2012 at 00:07 (4,186 days old) by petek (Ontari ari ari O ) |
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Speaking of DDD did anyone read that scathing critique of his new NY eating establishment.
I was wondering if some of these places he reviews just put on the dog for the two days they close while filming. A close friend of mine here was in Cleveland for a browns game and being Polish they went to a Polish restaurant featured on DDD specifically because of the rave review... said it wasn't anything near like what the DDD "showed" and they were quite disappointed. | ||
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Post# 643087 , Reply# 35 12/1/2012 at 03:08 (4,186 days old) by rp2813 (Sannazay) |
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I read the critique and I believe every word of it. I look forward to the day that Guy Fieri goes down in flames due to overexposure just like Rachel Ray (already seeing her junk cookware in thrift stores). He's the most obnoxious TV host on the air. I've seen the menu for his Johnny Garlic's chain and there's not a thing on it that interests me. He's playing to the lowest common denominator, so diners, drive-ins and dives are right up his alley.
As for the restaurants he visits, I can say that the Falafel Drive-In he visited here in town has always turned out the same tasty fare before and since he stopped by, and it continues to have long lines during peak periods. That place is a gold mine, and I doubt that the bombastic bleach blonde's visit did anything at all to increase business.
He thinks he's way too cool for school. I say, send him to Siberia. | ||
| Post# 643108 , Reply# 37 12/1/2012 at 08:20 (4,186 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Food Networks and Foody Shows.
Have absolutely raised mayhem in the Restaurant business to out of sight proportions.
Every Chef now has to be a dietician to each customers needs. Customers now come in and tell the server how THEY want their food prepared. It's Bullshit. If they want things prepared how they see fit... STAY HOME AND MAKE IT YOURSELF. Busy restaurants run on seconds. Not minutes. And these a*****es come in for dinner and expect you to drop what your doing, stop production to take care of their oral wants and needs. On Food Allergies : Yes thanks to Genetic Engineering and Pharmeceutical side effects, this country has been raised to yet another level of Food Allegies. My Problem with the allergies and going out to dinner is this... Don't expect the waitstaff and kitchen staff to be your personal dieticians. I was diagnosed with Hypoglycemia in 1977. I EDUCATED MYSELF as to what I can and cannot eat. I researched my afflictions and found out I cannot eat Bleached White Flour, Refined Sugars, Simple Carbohydrates, etc. So when I go out to eat, I will find something on the menu that suits my needs. I don't go into a restaurant and ask 35 questions about "does this have gluten ?" Does this have Peanut Oil" ? Educate yourselves. Read about how foods are sooooo overly processed today, that almost everything you eat is loaded with preservatives, High in sodium, and sugars etc. Sorry about the Rant... But it really gets out of control especially on the weekend nights. I am on the internet constantly educating myself about what is going on with our food supplies and it ain't pretty. Especially after the surfacing of Whole Foods selling Monsanto produced GMO crap. Be careful everyone. The Zuchinni you eat today might cause your arm to fall off in a few days. | ||
| Post# 643109 , Reply# 38 12/1/2012 at 08:21 (4,186 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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PS... | ||
| Post# 643203 , Reply# 39 12/1/2012 at 14:53 (4,185 days old) by twintubdexter (Palm Springs) | ||
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hey Ralphy boy... | ||
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Post# 643234 , Reply# 40 12/1/2012 at 17:03 (4,185 days old) by rp2813 (Sannazay) |
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Post# 643276 , Reply# 41 12/1/2012 at 20:25 (4,185 days old) by Tomturbomatic (Beltsville, MD) |
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In the 80s, I showed a friend my 1954 Frigidaire Imperial range with the deep well. He remembered a neighbor with a range like it and how she used to make "gravy" in the deep well for Sunday dinner. The gravy was tomato sauce for the Italian family. I had never heard gravy used that way before. | ||
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Post# 643277 , Reply# 42 12/1/2012 at 20:28 (4,185 days old) by appnut (TX) |
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The gravy was tomato sauce for the Italian family. I had nev | ||
| Post# 643281 , Reply# 43 12/1/2012 at 20:47 (4,185 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Gravy vs. Sawze. | ||
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Post# 643283 , Reply# 44 12/1/2012 at 20:49 (4,185 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Gravy vs Sauce
Is a huge source for arguement amoung Italian-Americans, well at least in the NYC metro area.
To some "gravy" refers to what one makes from meat drippings, flour and seasonings which can be either brown or white, thus certainly *not* something made from tomatos. However as many Italian-American dishes have little or nothing to do with Italy (American pizza is a famous example) the heavy meat (often ground) laden "sauces" in some eyes do qualify as "gravy". Then there is the differences in how pasta dishes are normally served in Italy versus America. Most Italians do not serve pasta drowned in sauce the way many Americans (especially those not of Italian descent)seem to prefer. The Italian way "sauce" is merely a light thing that brings but not over powers whatever meat, fish, shellfish, spices etc that are used in the making, and of course shouldn't overwhelm the pasta itself. What would be the point of making all those excellent home and other versions of pasta only to have it served swimming in sauce? | ||
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Post# 643285 , Reply# 45 12/1/2012 at 20:51 (4,185 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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This Time We Didn't Forget The Gravy | ||
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Post# 643416 , Reply# 46 12/2/2012 at 11:42 (4,184 days old) by Frigilux (The Minnesota Prairie) |
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Gravy vs. Sauce: My mom used to go ballistic when people referred to her tomato-based meat sauce (pork + Italian sausage chunks + small beef meatballs) as "gravy". "Itsa salsa, notta gravy!!"
And as Launderess has noted, she also scoffed at heavy, greasy, American pizzas. Red sauces were doled out sparingly, so as not to overpower the pasta. She couldn't believe how much sauce Americans put on their spaghetti, rigatoni, etc. And god forbid anyone should ever cut their spaghetti! | ||
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Post# 643445 , Reply# 47 12/2/2012 at 14:06 (4,184 days old) by rp2813 (Sannazay) |
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Sauce vs Gravy, Knife vs Spoon The amount of sauce might be a regional thing. My paternal grandparents were both Calabrese and sauce was generously applied to any pasta dish. I think the further north you go, the less sauce you'll encounter. By the time you hit Switzerland, there's almost no sauce at all.
I have never heard sauce referred to as gravy except on The Sopranos.
On the Italian side of my family, cutting the pasta or using a spoon to twirl it were both considered very bad form.
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| Post# 643464 , Reply# 48 12/2/2012 at 14:27 (4,184 days old) by JeffG () | ||
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No spoon? Tablespoons were always set at our table for long pastas. I don't see how it's worse form to use a spoon rather than slurp spaghetti like infants do. | ||
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Post# 643467 , Reply# 49 12/2/2012 at 14:31 (4,184 days old) by rp2813 (Sannazay) |
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Slurping LOL! That reminds me of when my mom, who was always making friends with people, ran into some Japanese college students at the grocery store one day and invited them over for spaghetti. I think there were three or four of them. As soon as the pasta was served up, as Ross Perot would say, there was this giant slurping sound coming from one side of the table! | ||
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Post# 643473 , Reply# 50 12/2/2012 at 14:52 (4,184 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Gravy - Sopranos
One thinks the whole "gravy vs sauce" debate may be a East Coast sort of thing, and or at least moved about from there. Have lots of Italian-American friends from Booklyn, Staten Island and the Bronx who call it "gravy". And yes, these are persons only one or two generations removed from Italy.
Regarding the Sopranos, you don't know fun until you've watched that show with Italians, Sicilians, and Neapolitans (no, they are not all the same), who crack up at how some of the cast members and Italian Americans in general "ruin" their language. The famous Tony Soprano "gabagool" (capicola ham)sets the aforementioned laughing in stitches. | ||
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Post# 643541 , Reply# 51 12/2/2012 at 18:31 (4,184 days old) by Frigilux (The Minnesota Prairie) |
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Using a spoon to help wind long pasta around a fork is considered "working class" table manners. I was allowed to use a spoon until I was about 10 years old. After that, the training wheels were taken away, and one learned to pull a few strands and twirl the fork vertically. I still use a tablespoon sometimes, and I always provide one for guests, who find it makes the task much easier.
I have to admit I hate it when people cut their spaghetti, and I know it's because that's how I was raised. All the "regulars" at Shut Up And Eat* have developed fine twirling techniques over the years. * a restaurant so underground that only people who dine at my house know it exists. ;) This post was last edited 12/02/2012 at 18:56 | ||
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Post# 643554 , Reply# 52 12/2/2012 at 18:51 (4,184 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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* a restaurant so underground that only people who dine at m | ||
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Post# 643733 , Reply# 54 12/3/2012 at 14:21 (4,183 days old) by rp2813 (Sannazay) |
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I think the spoon thing runs along the same lines as which way the toilet paper goes.
I don't even know how to work my pasta with a spoon, but would hardly scoff at anyone who did use a spoon. It's sort of an interesting little ritual. Whatever floats your boat.
Personally, spaghetti is my last choice for pasta. I prefer penne/mostaccioli/rigatoni. | ||
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Post# 643756 , Reply# 55 12/3/2012 at 16:22 (4,183 days old) by MattL (Flushing, MI) |
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I don't use a spoon, but I do break my spaghetti of whatever kind I'm using in half when I drop it in the pot. Wraps around the fork quite easily when I eat it, no muss no fuss. | ||
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Post# 643770 , Reply# 56 12/3/2012 at 17:28 (4,183 days old) by Frigilux (The Minnesota Prairie) |
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Jeff--- I've heard from several Italians that using a spoon to help twirl spaghetti shows coarse manners. I heard it first from my mom, but she grew up in Italy in the 1920's-40's and moved to the US with my dad in 1947, so things could have changed since then. I've heard it's akin to holding a knife in your left hand and using it to push food onto your fork. But if they're putting out tablespoons in high-class Italian restaurants, then who am I to argue the point? As I said earlier, I always put out tablespoons for guests, and sometimes use one myself.
This may be a "rule" that has been eclipsed over time. | ||
| Post# 643779 , Reply# 57 12/3/2012 at 18:06 (4,183 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Huh? | ||
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Post# 643783 , Reply# 58 12/3/2012 at 18:22 (4,183 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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I've heard it's akin to holding a knife in your left | ||
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Post# 643784 , Reply# 59 12/3/2012 at 18:27 (4,183 days old) by petek (Ontari ari ari O ) |
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We never spoon twirled spaghetti at our house.Moms 2nd gen Italian Wasn't until one time I was at a friends place for dinner (non italians) and they twirled it with a spoon. I thought it was sort of odd.
But then mom was adverse to eating with her fingers and would use a knife and fork to eat pizza. We'd razz her about that. | ||
| Post# 643786 , Reply# 60 12/3/2012 at 18:34 (4,183 days old) by LordKenmore (The Laundry Room) | ||
"Watch any PBS/BBC period programme (Upstairs/Downstairs (both new and old series), Downton Abbey, Jeeves & Wooster, etc... and you'll see everyone from royalty to upper middle class (if not even middle class) eating using their knives in left hand to *push* food onto a fork held in right hand."
But those are all British programs. In America, the "official" right standard is the knife is only used when cutting. Miss Manners once told me--and all her other Gentle Readers--something to the effect that our system is much more refined, since its further removed from practicality. Or something along those lines. Although it probably doesn't pay to get too picky these days... It's probably not hard to find a starving dog that will eat with more decorum than many people in the modern world do. | ||
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Post# 643789 , Reply# 61 12/3/2012 at 19:00 (4,183 days old) by appnut (TX) |
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| Post# 643794 , Reply# 62 12/3/2012 at 19:22 (4,183 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Here's Emily:
"The knife may also be used as a "pusher," if necessary. It is held in the left hand in the same position as when cutting with the right ..."
That's from the 1995 edition, authored by Peggy Post, based on the original works by Emily. I have the 1946 edition, written wholly by Emily, and it's in that one, too. Here's a Google Books link: CLICK HERE TO GO TO danemodsandy's LINK | ||
| Post# 643795 , Reply# 63 12/3/2012 at 19:26 (4,183 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Appnut:
Your use of bread as a pusher is very correct. Emily's original 1922 Etiquette mentions only bread; her approval of the knife came in later editions.
Emily didn't loosen up lightly, either. She was a very practical lady, and a very human one, but she took her position as America's doyenne of propriety very seriously. | ||
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Post# 643920 , Reply# 64 12/3/2012 at 23:49 (4,183 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Post# 643922 , Reply# 65 12/3/2012 at 23:56 (4,183 days old) by Frigilux (The Minnesota Prairie) |
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Whoops, my bad! Thanks for the correction, kids. I will now gather the shards of my personal integrity and shut the f@ck up on the topic of table manners 'til I pass a refresher course, LOL.
This post was last edited 12/04/2012 at 01:00 | ||
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Post# 643983 , Reply# 66 12/4/2012 at 10:30 (4,182 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Refresher course... | ||
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Post# 646357 , Reply# 67 12/14/2012 at 05:46 (4,173 days old) by Frigilux (The Minnesota Prairie) |
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This week's Newsweek (in one of its final print editions before it goes all digital) has a story about climate change and how it will bring on a pasta shortage as areas that grow durum wheat, both in Europe and the US (North Dakota, specifically), are becoming too wet and warm to grow the finicky stuff. Eastern ND, once the bulls-eye for durum production and home of a pasta-producing plant, has seen the ideal weather move west. | ||
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Post# 646396 , Reply# 69 12/14/2012 at 09:40 (4,172 days old) by Frigilux (The Minnesota Prairie) |
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Tom--Funny you should mention Cafe de Napoli. Ah, the old days on Hennepin Avenue. I used to hang around downtown (bars, clubs, concerts, friends with warehouse apartments) when I was younger, and we always ate there. I was so bummed when it closed.
On breaking spaghetti: No, no, no!! Don't do it! : ) | ||
| Post# 865807 , Reply# 70 2/6/2016 at 11:13 (3,023 days old) by A440 () | ||
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Mary Fiumara died 2-2-16 at the age of 88. Great Tribute!
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Post# 865853 , Reply# 71 2/6/2016 at 18:53 (3,023 days old) by cleanteamofny ((Monroe, New York) |
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| Post# 866070 , Reply# 73 2/8/2016 at 03:23 (3,022 days old) by Stan (Napa CA) | ||
Around here
The Italians call suace with meat in it gravy.
The tradition has always started with cooking a roast. Searing it well on the outside. This is the base, and goes on from there. No Jared sauce to be used. And of course since we are in wine country, a little red wine is used as well. Rustichella d' abruzzo seems to be the preferred pasta..unless it's Malfatii's (popular here in the valley) same gravy, no pasta. | ||
| Post# 867899 , Reply# 74 2/19/2016 at 13:30 (3,010 days old) by vacerator (Macomb, Michigan) | ||
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Sauce, gravy, and We call it Sugo also. Some say ragu' | ||
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